Magnetic resonance imaging (MRI) of a cookie in comparison with time-lapse photographic analysis (TLPA) during baking process-Reference-Cited by-同舟云学术

Magnetic resonance imaging (MRI) of a cookie in comparison with time-lapse photographic analysis (TLPA) during baking process

Author:

Hong S.-W.,Yan Z.-Y.,Otterburn M.S.,McCarthy M.J.

Publisher

Elsevier BV

Subject

Radiology, Nuclear Medicine and imaging,Biomedical Engineering,Biophysics

Reference8 articles.

1. Report of the 1941–1942 committee on testing biscuit and cracker flours;Hanson;Cereal Chem.,1950

2. Micro vs. macro cookie baking procedures for evaluating the cookie quality of wheat varieties;Finney;Cereal Chem.,1950

3. Effect of sugars and flours on cookie spread evaluated by time-lapse photography;Doescher;Cereal Chem.,1987

4. Effects of corn sweeteners on cookie quality;Curley;Cereal Chem.,1984

5. Protein-water interactions: Water as a plasticizer of gluten and other protein polymers;Slade,1989

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

3. Porous Crumb Structure of Leavened Baked Products;International Journal of Food Science;2018-08-05

4. NMR Imaging of Bakery Products;Modern Magnetic Resonance;2018

5. NMR Imaging of Bakery Products;Modern Magnetic Resonance;2017